But we liked her innovative culinary spirit. We liked where her head was, and we also just like doughnuts like everyone else. We kept the eggs, bacon, and ditched the glaze and beef. What we whipped up, and can’t wait for you to try, is the ultimate in breakfast sandwiches – bacon, eggs, and cheese all stuffed inside our lighter cake doughnut.

It’s the Ultimate Bacon, Egg, and Cheese Stuffed Doughnut.

It’s awesome.

It’s savory. It’s salty. It’s a little sweet.

It’s also LESS than 200 calories. One whole doughnut weighs in at 194 calories.

The preparation is really pretty simple. You’ll scramble one egg, shred a couple tablespoons of cheese, and cook up a few slices of bacon. Easy as 1, 2, 3!

We used Applegate’s Natural Sunday Bacon. It might just be the best bacon we’ve ever had. It’s humanely-raised pork that’s also antibiotic- and nitrate-free, and the bacon is slow smoked for hours over hardwood. It’s exactly the kind of bacon you want to wake up to on a Sunday morning.

Make the batter with half whole wheat and all purpose flour, milk, vanilla, cinnamon, and an egg. All pretty tasty, and basic, stuff. You’ll fill a doughnut mold about one-fourth full, saving plenty of room for the filling and a batter topping.

Bake up a batch of these bad boys and be sure to serve ‘em piping hot! That way you get that super gooey, and very important, cheese-pull effect. These will feed and satisfy your hungriest crowd.

3. Combine the dry ingredients together in one bowl. In a separate bowl, combine the wet ingredients (through vanilla). Then, slowly fold the dry ingredients in to the wet.

4. Mist a doughnut pan with cooking spray, then pour in the batter only filling the molds about 1/4 full. Evenly divided the scrambled eggs, crumbled bacon, and shredded cheese over the batter. Then top with the remaining batter, filling the molds mostly full.

5. Bake for 10-12 minutes or until golden brown. The doughnuts should pop right out of the molds.

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